Ramps are a unique and flavorful vegetable that provide lots of versatility for butters, sauces, and seasoning. Chef Paul Smith has created three delicious recipes using the Appalachian delicacy – Ramp Compound Butter, Ramp and Parsely Gremolata, and Smashed Fingerling Potatoes with Sautéd Ramps.

Directions: 

Ramp Compound Butter 

Place room temperature butter in mixing bowl with paddle attachment.

In a small sauté pan add olive oil and chopped ramps.  Sauté for 1 minute.  Add ramps to mixing bowl and finish with  salt,  pepper, and  Worchester  sauce. Mix  with  paddle  attachment  until combined.

Spoon onto parchment paper and roll into cylinder.  Wrap with plastic wrap and place in refrigerator for a minimum of 30 minutes.

Ramp and Parsley Gremolata

Zest lemons into mixing bowl. Add parsley and ramps. Add salt, pepper, and red pepper flakes. Mix  with  fork. Add olive oil and mix until combined. Use immediately or refrigerate.

Smashed Fingerling Potatoes with Sautéd Ramps

Add halved fingerling potatoes to sauce pan. Cover with cold water and bring to a boil until fork tender. Drain completely and place potatoes on cutting board. Cover potatoes with plastic wrap.

With large sauté pan smash potatoes with light pressure. Place sauté pan on medium high heat. Add olive oil, ramps, salt and pepper. Sauté for 2 minutes until ramps show color.  Add potatoes to sauté pan. Add more salt and pepper to taste. Sauté for 2 minutes to get color onto potatoes. Remove from pan and serve immediately